Classic ice cream on agar: recipe available on keto and LCHF, vitamins and minerals in the dish, macronutrients (calories, proteins, fats, carbohydrates), and index values

		15
	Boil	2
	Whisk with a mixer	5
	To simmer	5
		15
	Whisk with a mixer	5
	Freeze	1
	Mix	5
	Freeze	2
	Mix	5
	Freeze	2
5 57

Weight loss	Detention	Set
19%	14%	12%
972	1350	1620

Nutrient	% of RDA
A	5672661263434
B2	24282251101
B12	18181716151
B13	161616472?
D	1313131322
B5	8861341
B7	7761711
B6	5531021

Nutrient	% of RDA
Phosphorus	1313131894
Fluorine	11111142?11
Selenium	1111102162
Calcium	888887
Fibers	6989?5
Potassium	566743
Iodine	554941

Nutrient	% of RDA
Palmitic acid (Saturated)	767676118?153
Cholesterol	353535141?71
Alpha-linolenic acid (Omega-3)	1217132196
Arachidonic acid (AA, Omega-6)	5161132?3

Nutrient	% of RDA
Tryptophan	19272768113
Lysine	811112353

Allowed on diets
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Low Oxalate Diet
MIND

Kitchen: French

Inventory: Mixer

Difficulty: medium

714

Servings: 6 (1 serving ≈ 106 gram)

Digestion time: 4 hour

Complete protein: ✔

Soak agar-agar (1.5 g) and inulin (15 g) in milk (200 g) for 15 minutes.

After that, bring the mixture to a boil and boil for 1-2 minutes.

Meanwhile, in a separate bowl, beat the yolks (3 pcs.) with allulose (70 g) until smooth.

Carefully pour the hot milk mixture into the yolks in a very thin stream while constantly stirring. This will help prevent the yolks from curdling.

Then return the mixture to the heat and cook until slightly thickened, stirring constantly.

Once the desired consistency is reached, cool the mixture to room temperature.

In the meantime, whip the cream (300 g) to soft peaks and add a pinch of salt.

Combine the cooled milk mixture with the whipped cream and lightly beat with a mixer to achieve a smooth texture. Then transfer the resulting mixture to a container and place it in the freezer.

After an hour, take the ice cream out and stir it with a whisk.

Repeat this process every 2-3 hours to achieve a creamier texture and avoid ice crystallization.

Health benefits
Boosting Immunity

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	Ingredient	Qty, g
	Cream
	Milk
	Allulose
	Egg yolk
	Inulin ↺
	Agar-agar
	Cooking salt

	Product release:	638
	Maintain proportions	Restore to default

Add a dish to the menu

Proteins	2.7
Digestible proteins	1.4
Fats	18.9
Net carbohydrates	2.8
Calories	188 kcal
Indexes
Glycemic index	8.6
Glycemic load	1.5
Insulin index, II	19.2
Disease inflammatory index, DII	0.09
Antioxidant, ORAC	236

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (2)
Reduce the amount carbohydrates Add more proteins